Fudgy Sweet Potato Brownies

Ingredients

• 0.25 cup almond flour
• 0.25 cup unsweetened cocoa powder
• 0.25 tsp baking soda
• 0.25 tsp baking powder
• salt (A pinch)
• 1.5 cups cooked sweet potato (Roasted or otherwise cooked, peeled, and mashed)
• 0.5 cup maple syrup
• 0.5 cup almond butter
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 0.5 cup vegan chocolate chips (Plus a few extra for topping)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Line a 9-by-9-inch baking pan with parchment paper, leaving some overhang so the brownies can be lifted out easily.

2. 2

   Place the almond flour, cocoa powder, baking soda, baking powder, salt, mashed cooked sweet potato, maple syrup, almond butter, coconut oil, and vanilla in a mixing bowl. Mix until thoroughly combined and the batter is smooth and evenly colored.

3. 3

   Add the measured vegan chocolate chips to the batter and stir them through until evenly distributed.

4. 4

   Transfer the batter to the parchment-lined baking pan and spread it into an even layer, smoothing the surface with a spatula.

5. 5

   Scatter a few additional vegan chocolate chips over the top of the batter.

6. 6

   Bake for 25–30 minutes, until the brownies are set around the edges but remain very moist and fudgy in the center. The source notes that a 30-minute bake may still produce a gooey center.

7. 7

   Remove the pan from the oven and let the brownies cool for 1 hour before slicing. This cooling time helps the very moist brownies set.

Notes

The finished brownies are exceptionally moist and fudgy, with a texture more like gooey chocolate cake than a traditional firm brownie. Store covered once cool; chill for a firmer texture if desired.

Nutrition per serving

• dessert
• brownies
• vegan
• dairy-free
• egg-free
• vegetarian
• baked
• chocolate